Smith Brothers Heat and Air

Most commercial kitchen equipment installations require permits: gas appliance permits for any gas connection work, electrical permits for new circuits or panel changes, plumbing permits for water and drain connections, and health department approval for new food service operations or major renovations. Requirements vary by jurisdiction — your installer should know local requirements. Operating without required permits can result in fines and forced closure during inspections.

Commercial ice machines should be professionally cleaned and sanitized every 6 months at minimum, or more frequently in hard water areas. The FDA Food Code requires ice machines to be clean and sanitized to prevent mold, slime, and bacterial growth. Between professional cleanings, staff should clean the exterior, ice bin, and scoop holder regularly. Many operators who skip cleaning face costly repairs from scale buildup and potential health code violations.

Signs of compressor problems: unit not reaching temperature despite running constantly, compressor making loud knocking or grinding sounds, compressor starting and stopping rapidly (short cycling), compressor not starting at all, or high pressure shutdowns. Compressor failure is typically the most expensive refrigeration repair. Early diagnosis can sometimes allow for less costly repairs — don't wait if you hear unusual compressor noises.